Badaami Gosht Korma (Lamb braised in yoghurt and almond sauc recipe
ingredients
500 g (1.1 lb) Lamb, boneless, cut into cubes
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 Cinnamon (dalchini), 1 inch sticks
3 Green cardamom (choti elaichi)
4 Cloves (laung)
6 Bay leaves (tcj patta)
1 1/2 tbsp (27 g) Ginger (adrak) paste
1 1/2 tbsp (27 g) Garlic (lasan) paste
1 1/2 tbsp (27 g) Green chilli paste
1/4 cup (50 g) 1 3/4 oz Yoghurt (dahi)
1/2 cup (100 g) 3 1/2 oz Almond (badaam) paste
1 tsp (4 g) Salt
1/4 tsp (1/2 g) Black pepper (kali mirch) powder
a few strands Saffron (kesar)
1 Egg, hard-boiled, quartered
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 Cinnamon (dalchini), 1 inch sticks
3 Green cardamom (choti elaichi)
4 Cloves (laung)
6 Bay leaves (tcj patta)
1 1/2 tbsp (27 g) Ginger (adrak) paste
1 1/2 tbsp (27 g) Garlic (lasan) paste
1 1/2 tbsp (27 g) Green chilli paste
1/4 cup (50 g) 1 3/4 oz Yoghurt (dahi)
1/2 cup (100 g) 3 1/2 oz Almond (badaam) paste
1 tsp (4 g) Salt
1/4 tsp (1/2 g) Black pepper (kali mirch) powder
a few strands Saffron (kesar)
1 Egg, hard-boiled, quartered
method
1. Heat the oil in a pan; add the cinnamon sticks, green cardamom, cloves, and bay leaves. Saute till they turn brown.
2. Add the ginger paste, garlic paste, and green chilli paste. Fry for a few minutes then add the yoghurt and lamb. Mix well. Cover and cook on low heat for 45 minutes or till the lamb is tender.
3. Add the almond paste, salt, black pepper, and saffron; cook for about 5 minutes till well blended. Remove the pan from the heat.
4. Serve hot garnished with hard-boiled egg.
2. Add the ginger paste, garlic paste, and green chilli paste. Fry for a few minutes then add the yoghurt and lamb. Mix well. Cover and cook on low heat for 45 minutes or till the lamb is tender.
3. Add the almond paste, salt, black pepper, and saffron; cook for about 5 minutes till well blended. Remove the pan from the heat.
4. Serve hot garnished with hard-boiled egg.
serving amount
serves: 4
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